Smoked beef ribs

Slice off all the silver skin and clean up the top of the ribs; the marbling means the top fat is not needed, and trimming gives a better bark.

Season with a 2:1 mix of black pepper and salt, lightly on the back and heavily on the top.

Smoke on the offset with a water pan at 250 to 275 degrees for about seven or eight hours.

When the internal temperature hits about 180, spray with apple cider vinegar, wrap in butcher paper and cook to about 203.

Take them off and cool to about 150, then wrap in cellophane over the butcher paper and hold in a warmer overnight until serving.

Variation: without a commercial warmer, wrap in a towel and rest in a regular cooler for about five hours.

Spritz with apple cider vinegar every time the pit is opened; turn the ribs if one side gets too crispy, according to the fire.

Look for the meat shrinking off the bones and for it to give when pressed with a thumb.